Newby Andy

Sorry Wade but sadly not, I will remember to take photos in the future. 

Had a busy day today so used my cold smoking snake for the first time, before going out for the day I put two salmon fillets in the smoker and lit the smoking snake, came back eight hours later and it was ready. What an easy way to put lots of flavour into some fish.

Try taking cherry effect or cherry active. I am a sufferer as well and been taking these for past 18 months and not suffered a bout since

Hi wade. The first couple of times have been with pork and have worked well

12 hours ago, Wade said:

Hi Andy and welcome to the forum  It was great chatting with you over the weekend.

You are not alone - a lot of people start by using their smokers to roast joints of meat and I cannot remember the last time I used my kitchen oven to roast a joint. As you know the rubs can make a big difference too.

What have you been brining so far? 

First couple of tries have been pork and they have worked well

Hi all

I am from the Cambridge area and have been smoking meats for a couple of years my converted beer barrel with some success, mainly joints of meat using rubs and marinades but just started using brining to add more flavours.

looking forward to chatting to others who have a love for food.

Newby Andy